Blog Author Karen Hanrahan here, with another recipe to share, inspired by a friendly chat with Chef Kelly Fisher.

I adore risotto.  Don't you? At this time of the year I take advantage of the multitude of squashes available and add them to my favorite risotto recipe.

Cut a Butternut Squash in 1/2 lengthwise. Brush with olive oil, liberal amounts of crushed garlic, fresh grated nutmeg, salt and pepper. Roast until tender and crusty. About 90 minutes.

Remove roasted squash flesh from the skin and puree in the blender. You should not need to add any liquid to get it smooth, if you do -- add chicken stock. Turn into your risotto at the later simmering stage of your favorite recipe. Don't forget the freshly grated parmesan. 





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